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In most countries string beans and green beans are exactly the same thing (see wikipedia's entry for green bean). They are both words used to refer to various unripe cultivars of the common bean Phaseolus vulgaris. The phrase string bean is older and dates back to when beans had a fibrous string down the pod that you could peal off. The first stringless bean ...


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My Theory: Garam Masala is often added close to the end of cooking, and will refresh some of the aromatic compounds which will have gotten mostly cooked out of the spices in a sauce that had to simmer or boil for an extended period of time. Also, whole or ground spices added at the beginning of cooking will be exposed to frying heat, whereas GM is typically ...



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